Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition [Ring-bound]

Betty Crocker Editors (Author)

Book Description

Publication Date: August 15, 2005

The Best Just Got Better

The Most Trusted Cookbook

From foolproof, dependable recipes to reliable how-to advice, the Betty Crocker Cookbook has everything you need for the way you cook today.Whether you're a new or experienced cook, The Betty Crocker Cookbook® is the book for you!

Comprehensive resource, with more than 1,000 easy-to-follow recipes

Creative cooking ideas, including more than 400 recipe variations

Beautiful design, with 300 color photos and 55 illustrations

All-new chapters: "Casseroles & Slow Cooker" and "20 Minutes or Less"

Fast recipes flagged throughout—130 ready in 20 minutes or less!

Great-tasting Low-Fat recipes specially marked—more than 185 in all

Helpful Betty's Cures to solve common baking problems

Useful Learn with Betty photos to help get perfect results every time

Detailed nutrition information, plus dietary exchanges and carb choices

The all-new Tenth Edition—a perfect 10!

Editorial Reviews

Amazon.com Review

Betty Crocker's Cookbook is 50! In celebration, an updated and expanded ninth edition of this American classic reminds us once again of the value of good old-fashioned comfort food. The original Big Red Cookbook was immediately popular with a postwar audience seeking basic cooking advice and simple recipes that took advantage of several then-new convenience products. The ninth edition remains true to its roots, presenting exemplary instruction, savory mainstream dishes (that still make use of convenience foods and the products of parent company General Mills), and, most notably, standout chapters on baking and dessert specialties. New to this edition, which offers nearly 1,000 recipes, are grilling and vegetarian chapters; up-to-date nutrition information; additional color photos; and contemporary formulas for the likes of Brie with Caramelized Onions, Asiago Bread, and Tandoori Chicken with Chutney.

Instruction was and is the book's strongest suit, and any cook--novice to professional--will benefit from its many how-to features. These include step-by-step directions with photos, tips for kitchen timesaving, and troubleshooting advice. The book also includes several comprehensive glossaries (those on cooking terms and ingredients are particularly good). Standouts among the vast recipe collection, more than 300 of which are designated fast or low fat, include old favorites such as Macaroni and Cheese, Old-Fashioned Baked Beans, and Lemon Chiffon Cake. A few newer ones, such as Sun-Dried Tomato and Olive Bread, also qualify. Published, as ever, in a loose-leaf binder, the book celebrates American culinary know-how, a broad-based tradition of good home cooking, exemplary baking, and the conviction that food and commerce can meld to help people cook easier and eat better. Happy birthday indeed! --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.

From the Publisher

New Features in this exciting new landmark edition include:

Icons throughout the book highlighting fast and low-fat recipes

Two new chapters on Grilling and Vegetarian

Expanded information in the Vegetables and Fruits chapter

Crockpot and bread machine recipes in appropriate chapters

Learn with Betty step-by-step photos on subjects such as cooking rice, meat doneness, scrambling eggs, whipping cream, and so much more...

Dietary exchanges with nutrition analysis

Top ten food allergies chart --This text refers to an out of print or unavailable edition of this title.

See all Editorial Reviews

Product Details

• Ring-bound: 576 pages
• Publisher: Betty Crocker; 10 edition (August 15, 2005)
• Language: English
• ISBN-10: 0764568779
• ISBN-13: 978-0764568770
• Product Dimensions: 10 x 9.3 x 2.1 inches
• Shipping Weight: 4.2 pounds
• Average Customer Review: 4.7 out of 5 stars  See all reviews (204 customer reviews)
• Amazon Best Sellers Rank: #283,081 in Books (See Top 100 in Books)

Most Helpful Customer Reviews

199 of 212 people found the following review helpful

2.0 out of 5 stars Betty's Not What She Used to Be April 7, 2006

By Tom Anderson

Format:Ring-bound

Time was when the words Betty Crocker actually stood for the best in general-purpose cookbooks, although the recipes, for better or for worse, were always a product of their times. The very first "Betty Crocker Picture Cook Book" was published in 1950 (still available), revolutionized how cookbooks were produced, and was an enormous best-seller. The recipes were the result of much thorough testing in the company's kitchens and in homes across America. This was cooking from scratch with very little reliance on convenience foods in its pages. This gradually changed as Betty and her books became more and more of a shill for General Mills' products and her name got plastered on one mix after another to the detriment of good cooking.

The 1956 edition was an expanded version of the original 1950 book, with many more recipes and clearer photographic reproduction. It contains the most recipes of the entire series and is, in my opinion, the best cookbook Betty ever made. The next two editions came out in 1961 and 1969 and were both loaded with recipes and wonderful tips/helps, although you could see the beginnings of sacrificing quality for convenience--especially in the 1969 edition, which has some horrendous shortcut recipes that border on parody--but this was still relatively minor in proportion to the majority of the recipes. If you have these books, treasure and keep them; you'll never see their likes again.

The current 10th edition looks good but, like the past several editions, the number of recipes has been drastically reduced. Gone are the many variations, which are especially missed in baked goods. It was wonderful having recipes of many cakes that were sized for two people or small families and having different mixing methods to choose from. Now way too many recipes are of the "dump and stir" method instead of choosing methods that would insure the best results. Also gone is the very friendly, assuring, conversational voice of yesteryear. Yes, there are recipes covering a wider range of ingredients and styles, but they are mostly stripped-down versions.

It's obvious that the folks at Betty Crocker now seem to think that no one really cooks these days and can't be bothered with proper preparation of dishes, which begs the question of why General Mills even bothers to publish new editions. The "Better Homes and Gardens New Cookbook" is a better bet for those looking for an all-purpose, everyday guide. It has a better layout, the recipes and ingredients are generally of a higher quality, and there are more recipes and variations than Betty Crocker's had in some time. Even better, if you care at all about the quality of the food you eat and serve your family, I highly recommend the cookbooks of Cooks' Illustrated/America's Test Kitchen. Their comparable general-purpose cookbook is called "The America's Test Kitchen Family Cookbook." The recipes are tested and reworked--dozens of times, if necessary--to be the best their staff can make them and you get precise directions and brand recommendations to ensure quality results. It's a shame that Betty Crocker has tarnished her reputation for excellent advice and recipes, but there's even better stuff out there now. Go for it!!

13 of 13 people found the following review helpful

5.0 out of 5 stars The Best Cook Book Ever! March 18, 2007

By G. Geer

Format:Plastic Comb|Amazon Verified Purchase

I have bought this cook book in the past but it always ends up falling apart because of so much use. I bought one for my son who is batching it and then decided to get a new one for me, too (why not??) I love the way it not only gives you the recipe but also gives you pictures of what the finished product should and should NOT look like.

My only problem with the book is the plastic rake binding. It can break over time. However, the content of the book is super! Great for new cooks and old ones who have forgotten how to do things right! :)

13 of 14 people found the following review helpful

4.0 out of 5 stars Looks comprehensive but it's not December 7, 2005

By Karen Barker

Format:Ring-bound

This cookbook looks like a comprehensive cookbook but it's not. It contains some great recipes--from simple, country-style cooking to more sophisticated fare, along with some excellent kitchen tips. Even parts that might seem pretty simple and banal will end up having lots of useful info. There is an explanation of brining along with some wonderful recipes. There is info on smokers--and how to turn your regular grill into a smoker. Betty will help you get the crystals out of the honey and soften brown sugar quickly. There is a wealth of kitchen knowledge-all very well-organized and beautifully laid out. The problem? I think the recipes are sparse. For example, I had bought a lot of pork tenderloin on sale the week I bought this. There are only five recipes for pork chops or pork tenderloin. And two of those are grilling recipes. There are around two recipes for veal, two for lamb. There are a good number of chicken recipes, though. I was beginning to suspect that it was a new healthy slant that had caused the scarcity of the pork and red meat recipes until I noticed the desserts. If you are looking to make desserts, you will find plenty of recipes. I'm not sure if there will be recipe pages for sale in the future to flesh out parts of the cookbook. I like these recipes so much I would certainly consider that. This is a very nice cookbook. I love the information and the recipes that are there. Just don't expect it to be the only cookbook you'll need. If you cook most nights, you'll absolutely have to pull out Fannie Farmer.